Ingredients:

• 150g Kremelta
• 1 cup icing sugar, sifted
• ¼ – ½ cup AlfaLite powder
• 2-4 tsp. good quality cocoa or carob powder

Directions:

Combine all the dry ingredients into a bowl. Melt the Kremelta and cool. Stir the cooled but still runny Kremelta into the dry ingredient. Pour into molds or a greased container. Put into the freezer for a few minutes. Pop out the shapes when the chocolate is set.

Molds can be purchased at Spotlight stores or specialty bakers.